Lemon Thyme Hollandaise Sauce
Ingredients
3 eggs yolks
2 tbsp lemon juice (about half a lemon)
1/2 cup unsalted butter
2 tbsp fresh thyme
1 tbsp kosher salt
1/2 tsp pepper
1/8 tsp cayenne Pepper
Method
Fill a large pot halfway with water and bring it to a simmer.
In a slightly larger bowl (one that fits over the pot without the bottom touching the water), add the egg yolks, lemon juice, thyme, salt, and pepper. (You can also use a double boiler if you prefer.)
Start whisking the egg mixture until it begins to thicken (about 3-5 minutes).
Begin melting the butter. Place the bowl of egg mixture over the simmering water, ensuring the water does not touch the bottom of the bowl. Keep the heat on low and whisk vigorously. After about 2 minutes of whisking, slowly begin to add the melted butter while continuing to whisk.
Continue whisking until the sauce thickens to your desired consistency. Once thickened, remove the bowl from the heat and whisk for about 2 more minutes to cool the sauce slightly and regulate the temperature.
Once the sauce is ready, drizzle it over eggs Benedict, eggs, or one of my favorites—over asparagus!
Sprinkle a little cayenne pepper on top and enjoy while warm!
Notes
Hollandaise sauce can be tricky. It’s all about regulating the heat and continuous whisking. But if you pay attention and get it right the first time, it’s a skill you’ll have forever.
Once you’ve mastered it, the possibilities with this sauce are endless! But remember, it takes patience and practice, so be kind to yourself during the process.
As always, have fun with it and keep experimenting with your creativity!
